Test Kitchen bonus: Local restaurants share sangria recipes for Fourth of July parties

By Heather McPherson, Food Editor

Sangria is a liquid study in the eloquence and passion of Spanish cuisine. It makes perfect sense that a style of cookery that is marked by full-flavored foods and fresh ingredients would give birth to such a refreshing warm-weather party beverage.

Add this refreshing beverage to your Fourth of July party. Here are some tips from the Orlando Sentinel Test Kitchen and recipes from several local restaurants:

A common mistake when making sangria is to use cheap wine. It's best to use moderately priced, good-quality wine.

Bottles labeled "sangria" are available in supermarkets and some wine shops, but the quality of the wine and the fruit flavors will be better if you make your own.

Depending on the ingredients, sangria can be a light thirst-quencher or a potent cocktail that can set heads spinning. Brandy, gin or vodka are likely to find their way into a sangria along with wine.

White sangrias are becoming increasingly popular. Still or sparkling wines provide the base for these clear elixirs.

Most seasonal fruits are welcome in a sangria blend. Citrus, usually oranges and lemons, are a must because their acidity offsets the sweetness of the sugar and helps keep the other fruits from discoloring. Fragrant fruits and berries -- peaches, nectarines, blackberries, strawberries, pitted cherries are welcome, as are apples, pears and grapes. Crush the fruit a bit first with sugar to release juices.

The amount of sugar you use should vary with the dryness of the wine you choose.

If you make the sangria more than six hours before serving, add soft fruits at the end, so they don't become mushy.

2. Wine is opened, poured into the pitcher and stirred vigorously before pouring into glasses.

3. Fruit is portioned into the glasses from the pitcher using the large spoon.

COLUMBIA'S SANGRIA DE CAVA

Yield: 2 to 4 servings.

1/2 of a 750-milliliter bottle of Freixenet semi-sec sparkling wine

7 ounces Sprite

3/4 ounce simple syrup (see note)

1 1/4 ounce Gran Torres Orange Liqueur

1 1/4 ounces Tres Torres Brandy

2 orange quarters

2 lime quarters

Citrus slices and cherry for garnish

1. Mix all ingredients in a pitcher.

2. Pour into glasses. Garnish with citrus slices and a cherry.

Recipe note: Simple syrup, also known as sugar syrup, can be made in a variety of thicknesses for a variety of uses. The solution of sugar and water is cooked over low heat until clear, then boiled for a minute or so. For thin syrup, use 3 parts water to 1 part sugar; for medium, use 2 parts water to 1 part sugar; and for heavy, use equal parts water and sugar. For this recipe, a medium consistency will work fine.

CAFE TU TU TANGO'S RED SANGRIA

Yield: 6 servings.

750 milliliter bottle of red wine (see note)

2 ounces brandy

2 ounces triple sec or orange liqueur (see note)

1 ounce gin

2 ounces orange juice

2 ounces apple juice

2 ounces of diet Sprite or other lemon-lime soda

Diced fruit (apples, oranges, lemons, limes)

1. Combine all ingredients in a large glass pitcher.

2. Serve over ice or at room temperature.

Recipe note: When selecting the red wine, try to get a fruit-forward wine such as pinot noir or red zinfandel. Cabernet sauvignon is too dry. Instead of triple sec, try Cointreau. It works well because it has a bright orange flavor.

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